| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d7d3eab93b08c4171b630c2af85bfa7e |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-202
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-048 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-0085
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 |
| filingDate |
2019-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5945172ba2507908d93c32b8ed2f1df0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c3f1e043cdcdd65f66dd5c35caba6b64
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f9b23f5dad90d2c68bb02fa96d60de13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e9aea4b72a839b2add24c52de6b895c9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_122b79bec696fe3b0737270aefb9f4e4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f150c3d4e221371ec67a599c98e00f9d |
| publicationDate |
2019-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
TW-201934010-A |
| titleOfInvention |
Method for stabilizing fat composition for frying conditioning |
| abstract |
The object of the present invention is to provide a method for improving the stability of oil and fat compositions and a stabilizer for oil and fat compositions for frying and conditioning. When frying and conditioning food ingredients with the oil and fat composition for frying and conditioning, it is possible to Suppresses the coloring of oil and fat composition, increases in methoxyaniline value, and decreases in tocopherols. The stabilization method of the fat and oil composition for frying and conditioning of the present invention is characterized by adding chlorophylls to edible oil and fat in a manner of 0.05 mass ppm or more and 2 mass ppm or less. It is preferable to add chlorophylls in a chlorophyll-based concentrated solution having a chlorophyll concentration of 1 mass ppm to 1,000 mass ppm. The stabilizer of the fat and oil composition for frying and conditioning of the present invention contains chlorophylls as an active ingredient. |
| priorityDate |
2018-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |